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Pemprosesan Pes Asam Pedas, Masak Hitam Dan Mi Bandung (Processing of Asam Pedas, Masak Hitam and Mi Bandung Pastes)

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Pemprosesan Pes Asam Pedas, Masak Hitam Dan Mi Bandung (Processing of Asam Pedas, Masak Hitam and Mi Bandung Pastes) Buletin Teknologi MARDI, Bil. 2(2012): 51–57 Pemprosesan pes asam pedas, masak hitam dan mi bandung (Processing of asam pedas, masak hitam and mi bandung pastes) Nur Farah Hani Muhamad, Wan Nur Zahidah Wan Zainon, Mohd Nazri Mohd Zapar, Saniah Kormin, Misnah Miran, Nurasmaliza Mohd Akhir dan Rahil Md. Sam Pengenalan Perubahan gaya hidup masyarakat yang semakin sibuk dan tidak mempunyai masa yang cukup untuk menyediakan makanan setiap hari telah menyebabkan permintaan terhadap produk mudah guna seperti produk mudah dimasak dan disediakan semakin meningkat dari tahun ke tahun. Pes dan perencah masakan sangat popular pada masa kini kerana ia cepat, sedap dan mudah untuk disediakan. Pes perencah masakan asam pedas, masak hitam dan mi bandung merupakan produk mudah guna dan sedia dimasak untuk dihidangkan bersama nasi atau mi. Berbanding dengan cara tradisional, penyediaan masakan asam pedas, masak hitam dan mi bandung lebih mudah dan dapat disediakan dalam masa yang singkat. Pembangunan produk Produk pes dan perencah, tidak dinyatakan secara khusus dalam Peraturan Makanan 1985. Oleh demikian, pes dan perencah terangkum dalam Bahagian X Pelbagai (makanan yang tidak distandardisasikan di tempat lain). Pes dan perencah boleh mengandungi zat makanan, kondisioner makanan, bahan perisa, bahan pewarna dan bahan penambah perisa yang dibenarkan. Pes dan perencah tidak boleh menggunakan bahan pengawet yang dibenarkan kecuali setelah mendapat kelulusan daripada Pengarah yang merujuk kepada Timbalan Ketua Pengarah Kesihatan, Kementerian Kesihatan. Dalam pembangunan produk pes, penggunaan air untuk mengisar dikurangkan dan digantikan dengan minyak bagi menurunkan nilai aktiviti air (Aw). Ini kerana, air bebas akan digunakan oleh mikroorganisma untuk menjalankan fungsi biologinya. Selain itu, penggunaan air akan menyebabkan proses memasak menjadi lebih panjang untuk menyejatkan air di dalam pes bagi menghasilkan pes yang lebih kering. Nilai Aw bagi produk pes mestilah <0.91. Ini kerana kebanyakan mikroorganisma tidak dapat hidup pada Aw <0.91. Selain itu, pH produk pes perlu dikawal supaya pH <4.6. Oleh itu, penambahan asid sitrik atau asam keping ke dalam pes dapat meningkatkan nilai keasidan produk sehingga pH <4.6. Pemanasan semula (double heating) produk pes yang dibungkus sehingga suhu dalaman produk mencapai 90–95 °C perlu dilakukan bagi makanan berasid sederhana sebagai langkah keselamatan makanan. Clostridium 51 botulinum dan sporanya tidak musnah pada suhu tersebut, tetapi pada pH <4.6 spora tidak dapat membiak. Pes asam pedas Pes asam pedas disediakan dengan menggunakan bahan-bahan seperti dalam Jadual 1. Penggunaan herba tempatan seperti daun kesum dan bunga kantan dapat memberikan rasa serta aroma kepada masakan dan ia juga baik untuk kesihatan. Cili kisar disediakan daripada cili kering yang telah dibuang tangkai, dibasuh bersih dan direbus selama 5 minit. Kemudian air rebusan cili dibuang, cili dibilas bersih dan dikisar dengan menggunakan mesin pengisar batu; dengan nisbah 1 kg cili kering : 2.5 kg air tambah (untuk mengisar). Kemudian halia, kunyit, bawang merah, bawang putih, serai, asam keping dan bunga kantan dihiris dan dikisar sehingga halus menggunakan sebahagian minyak yang telah disukat. Kemudian, daun kesum serta lada hitam dimasukkan ke dalam pengisar dan dikisar sedikit kasar (Carta alir 1). Baki minyak yang telah disukat dimasukkan ke dalam kuali dan dipanaskan 80–90 °C dan bahan kisar ditumis sehingga pecah minyak. Cili kisar dimasukkan dan ditumis sehingga separuh garing. Kemudian gula, garam dan bahan penambah perisa dimasukkan dan dikacau sebati. Bahan mentah Pes dimasak sehingga baki air tersejat dan kering. Sebanyak 250 g pes yang siap Bersihkan dan timbang dimasak dituang ke dalam botol kaca (botol kaca dan penutup perlu disteril Hiris dan kisar terlebih dahulu) pada suhu pes >80 °C dan Panaskan baki minyak (80–90 °C) ditutup rapat. Kemudian, botol dikukus menggunakan alat pengukus sehingga suhu Masukkan bahan kisar pes mencapai 90 °C dan dipasteur selama 10 minit. Setelah selesai, botol disejukkan Masukkan cili kisar segera di dalam blast chiller atau bekas Masukkan gula, garam dan Jadual 1. Formulasi asas pes asam pedas bahan penambah perisa Bahan Kuantiti (% b/b) Masak sehingga kering Cili kisar 37.17 Tuang di dalam botol kaca Minyak masak 20.85 (>80 °C) dan tutup Bawang besar 19.90 Bawang putih 3.63 Kukus (90 °C, 10 minit) Halia 3.63 Kunyit 3.63 Sejukkan (ke suhu bilik) Serai 3.26 Asam keping 1.36 Keringkan botol Garam 3.45 Gula 0.82 Labelkan Lada hitam 0.91 Daun kesum 0.45 Pes asam pedas Bunga kantan 0.45 Bahan penambah perisa 0.45 Carta alir 1. Pemprosesan pes asam pedas (monosodium glutamat) 52 takungan mengandungi air mengalir sehingga mencapai suhu bilik. Akhir sekali, botol dikering, dilabel dan dipasang plastik kalis khianat (safety seal). Produk pes yang dihasilkan hanya perlu disimpan pada suhu bilik, di tempat yang bersih dan kering. Untuk penyediaan kuah asam pedas, pes asam pedas perlu dicairkan dengan menambah air pada nisbah satu bahagian pes kepada 2.5 bahagian air. Kuah asam pedas kemudian dipanaskan dan ikan dimasukkan sehingga mendidih sebelum dimakan dengan nasi sebagai lauk. Pes masak hitam Bagi pemprosesan pes masak hitam (Carta alir 2), semua bahan perlu dibersihkan dan ditimbang mengikut sukatan (Jadual 2). Cili kisar dihasilkan sama seperti proses untuk pes asam pedas. Bawang merah, bawang putih, serai dan halia dikisar (bahan tumis) bersama minyak yang telah disukat. Kemudian, rempah ratus dikisar. Minyak dipanaskan (80– 90 °C) dan bahan tumis dan rempah dimasukkan dan dikacau sehingga naik bau. Kemudian, cili kisar dimasukkan dan ditumis sehingga separa garing. Kicap pekat serta bahan-bahan lain dimasukkan dan dimasak sehingga pecah minyak. Bahan mentah Setelah siap, pes masak hitam (suhu >80 °C) dituangkan ke dalam bahan Bersihkan dan timbang pembungkus yang sesuai seperti nilon/ polietilena (Ny/PE) seberat 250 g/pek dan Hiris dipateri. Kemudian, pes dimasukkan ke dalam pengukus sehingga suhu dalaman pes Kisar bahan tumis mencapai 90 °C dan dipasteur selama 5–10 Panaskan baki minyak (80–90 °C) minit. Pes yang telah dikukus disejukkan segera ke dalam blast chiller sehingga Masukkan bahan tumis dan mencapai suhu bilik. Setelah selesai, pes rempah ratus Masukkan cili kisar Jadual 2. Formulasi asas pes masak hitam Bahan Kuantiti (% b/b) Masukkan bahan-bahan selebihnya Bawang besar 24.0 Masak sehingga kering Cili kisar 16.0 Minyak masak 16.0 Tuang ke dalam bahan Kicap pekat 16.0 pembungkus (>80 °C) dan pateri Gula 11.0 Serai 9.8 Kukus (90 °C, 10 minit) Bawang putih 6.7 Halia 2.6 Sejukkan (ke suhu bilik) Garam 1.6 Asid sitrik (larutan 50%) 1.2 Masukkan ke dalam stand pouch Kulit kayu manis 1.0 atau kotak Serbuk jintan manis 0.6 Serbuk jintan putih 0.6 Labelkan Bahan penambah perisa 0.6 (monosodium glutamat) Pes masak hitam Bunga lawang 0.15 Bunga cengkih 0.15 Carta alir 2. Pemprosesan pes masak hitam 53 dimasukkan ke dalam stand pouch atau kotak supaya kelihatan lebih menarik dan dilabelkan. Produk pes yang telah siap hanya perlu disimpan pada suhu bilik, di tempat yang bersih dan kering. Sebelum menyediakan masak hitam, 500 g daging perlu dihiris nipis dan direbus sehingga empuk. Untuk 250 g pes masak hitam, 100 ml air rebusan daging diperlukan bagi mencairkan pes. Kemudian daging tersebut ditambah dan dimasak sehingga daging empuk. Bawang besar dan daun bawang boleh dimasukkan untuk menambah rasa dan kesedapan lauk daging masak hitam. Selain daging, ayam juga boleh dimasak dengan menggunakan pes masak hitam. Pes mi bandung Bagi pemprosesan pes mi bandung (Carta alir 3), semua bahan mentah dibersihkan dan ditimbang mengikut sukatan (sila rujuk Jadual 3). Bawang merah dan bawang putih dihiris dan dikisar (bahan tumis). Udang kering dan udang geragau yang telah dicuci dituskan dan direndam di dalam air panas bersuhu 70–80 °C selama 10 minit. Sukatan air panas ialah 60% daripada berat udang kering dan udang geragau. Kemudian ia dikisar bersama buah keras dan sedikit minyak. Bahan mentah Baki minyak dipanaskan sehingga suhu Bersihkan dan timbang 80– 90 °C. Bahan tumis dimasukkan dan ditumis sehingga naik bau. Kemudian, cili Hiris dan kisar bahan kisar dimasukkan dan dimasak sehingga separuh garing. Masukkan pula udang Panaskan baki minyak (80–90 °C) kering dan udang geragau yang telah dikisar dan bahan-bahan yang selebihnya. Masukkan bahan tumis Pes mi bandung ini dimasak sehingga kering dan pecah minyak. Masukkan cili kisar Setelah selesai, pes dituang ke dalam Masukkan udang kering/geragau kisar beg polipropena berorientasi/aluminium/ polietilena (OPP/AL/PE) seberat 200 Masukkan bahan-bahan selebihnya g/pek dan dipaterikan. Pes kemudian dikukus dengan menggunakan pengukus Masak sehingga kering sehingga suhu dalaman pes mencapai 90 °C dan dipasteur selama 5–10 minit. Pes Tuang ke dalam bahan pembungkus (>80 °C) dan pateri Jadual 3. Formulasi asas pes mi bandung Kukus (90 °C, 10 minit) Bahan Kuantiti (% b/b) Cili kisar 22.5 Sejukkan (ke suhu bilik) Udang kering 21.0 Minyak masak 18.0 Masukkan ke dalam stand pouch atau Bawang besar 18.0 kotak dan pateri Gula 12.0 Bawang putih 5.0 Labelkan Udang geragau 4.5 Garam 2.5 Pes mi bandung Gula merah 2.0 Buah keras 1.0 Carta alir 3. Pemprosesan pes mi bandung Asid sitrik 0.5 54 disejukkan segera ke dalam blast chiller sehingga mencapai suhu bilik. Setelah itu, pes dimasukkan ke dalam stand pouch atau kotak dan dilabelkan. Produk pes mi bandung yang telah siap perlu disimpan pada suhu bilik, di tempat yang bersih dan kering. Untuk penyediaan kuah mi bandung, pes mi bandung perlu dicairkan dengan menambah air dengan nisbah satu bahagian pes kepada 2.5 bahagian air. Kuah mi bandung kemudian dipanaskan dan bahan-bahan seperti udang, daging, sayur atau telur boleh ditambah dan dibiarkan sehingga mendidih sebelum dimakan bersama mi kuning yang telah dicelur. Pembungkusan Untuk produk pes, pembungkusan yang digunakan mestilah daripada bahan pembungkusan yang tahan panas seperti botol kaca, plastik nilon/polietilena (Ny/PE), beg polipropena berorientasi/aluminium/polietilena (OPP/AL/PE).
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